FOR 2 PERSONS
Difficulty: Medium
Preparation: 45min
the onions in julienne and brown in a casserole together with the garlic cloves and some olive oil. Add the white wine. When poached, add the tomato sauce. Boil during 5 minutes. Add the single cream. Grind, strain and set apart.
Cut the lobster in two halves, cover with the sauce, add the parmesan cheese and bake for 30 minutes at 180 °C. Seal the fish and the prawns in a griddle and add them in the casserole at the end of the cooking process so as they are cooked to perfection.
FOR 1 PERSON Difficulty: Medium Preparation: 30min INGREDIENTS 6 Thin Bass Fillets Vegetables Mix to Taste 150ml Soy Sauce 150ml Ginger Oil PREPARATION For the vinaigrette… Mix –don’t blend- 150ml of soy sauce with 150ml of ginger oil –see recipe in “Scallop Skewer with Mustard and Ginger”-. Heat the mix in a frying pan.
Difficulty: Medium Preparation: 1 hour Cooking: 8 – 12min INGREDIENTS 2 duck magrets of about 350 or 400 gr each 3 shallots 2 tbsp of oil 2 tbsp of honey Salt Pepper For the sauce 8 tbsp of soy sauce 2 tbsp of balsamic vinegar PREPARATION Remove the skin from the duck magrets. To
FOR 1 PERSON Difficulty: Medium Tiempo de Preparación: 30min INGREDIENTS 1 Monkfish Tail 5 Clams Fish Stock Flour 2 Asparagus 1 Baby Carrot Saffron Parsley Olive Oil PREPARATION Butter the monkfish tail in flour and sauté in a frying pan together with the clams and some olive oil. Set apart. Boil down the fish stock
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